German Apple Cake-Tart

Submitted by KWB5015

"This is a fairly simple and very elegant apple tart in a deliciously thick crust with spirals of apple wedges graced with a delicious cinnamon-sugar topping. I wanted a safe place to keep it and my mom's paper copy is pretty tattered from so many uses! The cake/crust part is good for a variety of other recipes too (a quick pat-in-the-pan quiche crust, for example)."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6-8

ingredients

• Crust or Cake

• 1⁄2 cup butter
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄4 cups flour
• 1 egg
• 2 tablespoons milk

• Apple Filling

• 4 -5 large apples, peeled and sliced

• Topping

• 1⁄2 cup sugar
• 1⁄4 teaspoon cinnamon
• 1 1⁄2 tablespoons flour
• 2 1⁄2 teaspoons butter, softened

directions

1. Preheat oven to 350 degrees F.
2. Cake/Crust: Mix dry ingredients and cut in butter as for a pie crust (mixture should be "sandy" with small pea-sized lumps of butter).
3. Add egg and milk and mix well.
4. Pat into the bottom and halfway up the sides of a 11 1/2 X 7 1/2 baking dish (I use large ceramic quiche pan).
5. Filling: Arrange apple slices in a spiral around pan (I start outside and work in, eventually cutting pieces to fit).
6. Topping: Mix topping ingredients and spread over apples. Bake for about 40 minutes or until apples are tender.
7. Toward the end of the baking time you can also run it under a broiler to nicely brown the edges of the apples for the extra "wow" factor.

Reviews

[J. Ko]

I made this cake for PAC Fall 2007 and I loved it! As the description stated it was simple to make, yet looked quite pretty with the spirals of apple wedges on top. I followed your suggestion to put it under the broiler at the end of the baking time because the cinnamon - sugar topping was looking pretty plain. The broiler caramelized the sugar and gave the tart a creme brulee-like effect on top. The apples were nice and soft, but held their shape and did not turn to mush. The only thing I did differently with this recipe was that I used vanilla sugar in the topping rather than plain granulated sugar; I found this was a really nice touch. I have only one small suggestion to make this recipe even better. While I did not think that the recipe, as a whole, needed to be any sweeter, I thought that the crust/cake was a touch on the bland side. The next time I make this I am going to try removing a Tbsp or 2 of sugar from the topping and add it to the base. Thank you KWB for a really great recipe! I'm already thinking of other possible combinations to try: pear and ginger; apple, pear and cranberry ... mmmmm! I think I'll even try it, unsweetened of course, as a quiche base, as you suggested.